Name: Garlicky mussels
Yield: serving
Cuisine: Boil
Ingredients: 3 kg mussels; 50 g butter; 2 onion finely chopped; 10 garlic large cloves, finely chopped; 1 celery stalks finely chopped; fresh thyme; 1 bay leaves; 300 ml wine dry white; 150 ml cream; sea salt and freshly ground black pepper; handful fresh Italian parsley chopped

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Tap for method

Ingredients (11)

3 kg	mussels
50 g	butter
2	onion — finely chopped
10	garlic — large cloves, finely chopped
1	celery stalks — finely chopped
	fresh thyme
1	bay leaves
300 ml	wine — dry white
150 ml	cream
	sea salt and freshly ground black pepper
handful	fresh Italian parsley — chopped

Tap for ingredients

Method:

Wash the mussels and scrape off the hairy beard. Tap the shells to check for freshness. If a mussel does not close when tapped, get rid of it.

Melt the butter in a large saucepan and add the onion, garlic, celery, thyme and bay leaf. Stir-fry for about five minutes. Add the white wine and bring to the boil.

Using a wooden spoon, stir the mussels into the liquid. Cover and bring to the boil. Boil for about 3 minutes or until the mussels open up. Discard any mussels that remain closed.

Stir in the cream and season to taste with salt, black pepper and parsley.

To serve: Spoon the mussels into serving bowls and pour over the aromatic stock. Serve with fresh bread to mop up the finger-licking sauce.

Words and image: Home magazine

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